A team of professionals
at your service
At D’Eux-Mêmes, the quality of the service is as important as the tasted flavors. That’s why we make it a highlight that our staff in the dining room, as in the kitchen is irreproachable. Smile, good mood, attention and dynamism are the watchwords of our team!
By enjoying your meal at Eux-Mêmes in Rouen, whether with family, colleagues, friends or for a romantic meal, you are assured of the quality of service accompanied by the pleasure of gastronomy. Our team will guide you according to your tastes on the most suitable choices while advising you on the wine that will marry best with your menu.
Portrait of the Chef, Nicolas Deschamps
Nicolas Deschamps, our Chef, began his career in Rouen as apprentice chef at the ‘Petit Bateau’ and apprentice-pastry cook at Divonne-les-Bains in a 2-star restaurant. After this he worked in Michelin-starred restaurants in the Paris area. Returning to Normandy as senior sous-chef, he spent 16 years working with Jean-Luc Tartarin at the ‘Folie du Bois des Fontaines‘ in Forges-les-Eaux. Nicolas Deschamps developed his experience at ‘La Villa‘ then at the ‘Jean-Luc Tartarin‘ restaurant in Le Havre, before joining David & Amélie for the D’Eux-Mêmes adventure.
Chef Nicolas Deschamps loves unprocessed food product. Its passion is expressed daily in the choice of flavours, blend of textures and combination of regional products. The Chef works with fresh products, locally-sourced whenever possible.
A team of 8 staff do the cooking at D’Eux-Mêmes: 1 Chef, 1 senior sous-chef, 1 Chef de Parti & 1 pastry cook, each with an apprentice. Because passing on expertise is a fundamental value of our restaurant, every three months we rotate the apprentice-chefs through each role to help them make a complete and fulfilling discovery of their profession. All our staff are involved on a daily basis to develop and improve recipes.
D’Eux-Mêmes is much more than a restaurant, it’s a commitment.
D’Eux-Mêmes, La Cuisine Qu’On Aime®
A few words about David & Amélie…
Son of a restaurateur (his parents owned ‘L’Auberge de la Pomme aux Damps’), David Oper was instilled with real values: respect for products, taste for fresh produce, relentless work… “There is an innate knowledge of products because we have been immersed in this world since our childhood.”
He studied at a Sommeliers’ College then cut his teeth as a professional in prestigious establishments: Laserre, La Tour d’Argent… A born adventurer, David Oper then travelled to Britain, United States, Indonesia and Australia to broaden his experience. Finally, he returned to Rouen and spent 7 years working in a prestigious family group and played an active part in creating several brand names on the square in Rouen. “I got a lot of pleasure from developing six restaurants in Rouen…”
David Oper, recognised Disciple Escoffier (as sommelier), advocates the values of taste and passing on expertise as standards of his passion. Finally, he proudly searches constantly for ideas, renewal and consistency in service quality. “You have to be satisfied at any point in the week, whether lunchtime or evening, whether or not the restaurant is full.”